Thursday, 15 September 2016

Mini Carrot Cake

1 cup oil (250ml)
3 eggs
1 cup sugar(200g)
½ cup flour(70g)
Pinch of salt
1 tsp cinnamon(5ml)
2 cups finely carrots(500ml)
1 cup chopped pecan nuts(100g)
1 tsp bicarbonate of soda(5ml)

Icing
100g soft butter
125g cream cheese
500ml(285g) sifted icing sugar
125ml(50g)chopped walnuts

Method
Pre-heat oven 180 degrees. Grease or line 12 cup muffin tray.
Beat oil, sugar and eggs until creamy. Mix together flour , soda, salt, cinnamon and add to the egg mixture.
Add carrots and pecan nuts and mix well. Spoon batter evenly into the muffin cups & bake at 180 degrees for about 20 to 25 minutes until done. Cool before icing.
ICING:
Beat butter until creamy, add cream cheese & beat until smooth. Stir in sifted icing sugar, refrigerate until slightly firm, spread over cakes & sprinkle with nuts.
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